Salmon Roasted Garlic And Vegetable Stew

ROASTED GARLIC-SALMON WITH VEGETABLES



Roasted Garlic-Salmon with Vegetables image

Recipe From myfoodandfamily.com

Provided by My Food and Family

Categories     Home

Time 50m

Yield 4 sevings

Number Of Ingredients 9

1 red pepper, cut into strips
1 red onion, sliced
1 Tbsp. minced garlic
1 lemon, cut crosswise in half, divided
1/4 tsp. black pepper
4 small skinless salmon fillets (1 lb.)
1 jar (15 oz.) CLASSICO Creamy Tomato & Roasted Garlic Pasta Sauce
1 jalapeño pepper, seeded, chopped
1-1/2 cups panko bread crumbs
Calories320
Fat10 g
SaturatedFat3.5 g
TransFat0 g
Cholesterol65 mg
Sodium420 mg
Carbohydrate0 g
Fiber3 g
Sugar0 g
Protein27 g

Steps:

  • Heat oven to 400°F.
  • Spread red peppers and onions onto bottom of 13x9-inch baking dish sprayed with cooking spray; sprinkle with garlic. Cut 1 lemon half into thin slices; spread over ingredients in baking dish. Sprinkle with black pepper; top with fish.
  • Squeeze juice from remaining lemon half over fish. Pour pasta sauce over ingredients in baking dish; top with remaining ingredients. Cover.
  • Bake 25 to 30 min. or until fish flakes easily with fork. Remove baking dish from oven. Heat broiler.
  • Broil ingredients in baking dish, uncovered and 4 inches from heat, 5 min. or until bread crumbs are golden brown.

SALMON AND MIXED VEGETABLE STEW



Salmon and Mixed Vegetable Stew image

My dad from Nanaimo, British Columbia, sent me this northwest favorite. Hi Dad! This recipe goes very well with a chilled bottle of your favorite white wine and fresh garlic bread.

Recipe From allrecipes.com

Provided by sodman

Categories     Soups, Stews and Chili Recipes     Stews     Seafood

Time 45m

Yield 4

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
½ medium onion, diced
2 small carrots, quartered lengthwise and sliced
2 ribs celery, quartered lengthwise and sliced
3 cloves garlic, minced
3 tablespoons all-purpose flour
2 ½ cups low-sodium chicken broth
1 pound salmon fillets, skinned and cut into 1-inch cubes
1 cup frozen peas
1 cup frozen corn
1 teaspoon chopped fresh dill
salt and ground black pepper to taste
Calories366.4 calories
Carbohydrate24.1 g
Cholesterol58.3 mg
Fat18.6 g
Fiber4.2 g
Protein26.1 g
SaturatedFat3.5 g
Sodium250.8 mg
Sugar6.2 g

Steps:

  • Heat oil in a large skillet over medium heat. Add onion, carrot, and celery; cook until tender, 5 to 8 minutes. Mix in garlic and flour and cook 2 to 3 minutes more. Slowly stir in broth and bring mixture to a simmer, about 8 minutes.
  • Stir in salmon cubes and simmer until cooked through, about 5 minutes more. Mix in peas, corn, and dill. Season with salt and pepper. Simmer until vegetables are cooked through, about 5 minutes more. Add additional broth to thin stew, if necessary.

MUSTARD SALMON WITH SPRING VEGETABLE STEW



Mustard Salmon With Spring Vegetable Stew image

Fresh wild salmon, which is available in spring and summer, is preferred for its superior flavor and brilliant color. Here, a large piece of boneless fillet is seasoned with crushed fennel seed, coarse black pepper and Dijon mustard, which contrast nicely with the salmon's sweetness. To accompany the salmon, a combination of spring vegetables is lightly simmered with butter for a French-style stew. Sizzling brown mustard seeds and green chile in oil - the technique called tadka in Indian cooking- supplies a welcome spicy finish.

Recipe From cooking.nytimes.com

Provided by David Tanis

Categories     dinner, seafood, main course

Time 45m

Yield 4 servings

Number Of Ingredients 17

1 1/2 pounds boneless, skin-on center-cut salmon fillet, preferably wild or sustainably farmed
Kosher salt
1 teaspoon coarse-crushed fennel seed (use a mortar or spice mill)
1/2 teaspoon coarse-ground black pepper
2 tablespoons Dijon mustard
2 tablespoons unsalted butter
1 medium fennel bulb, diced
1 pound medium asparagus, trimmed and cut into 1-inch lengths
4 ounces sugar snap peas, topped, tailed and halved crosswise (about 1 cup)
3/4 pound English peas in the pod, shucked (about 1 cup)
5 ounces cauliflower, cut into tiny florets (about 2 cups)
6 medium scallions, white and green parts, sliced at an angle in 1/4-inch lengths
1 tablespoon safflower oil or other vegetable oil
1 teaspoon brown mustard seeds
1 serrano chile, finely chopped, or less, to taste
1 tablespoon chopped tarragon
2 tablespoons chopped flat-leaf parsley

Steps:

  • Heat oven to 375 degrees. Sprinkle salmon lightly on both sides with kosher salt. Place skin-side down in a low baking dish. Sprinkle top of fish with fennel and black pepper. Smear mustard evenly over the surface. Leave for at least 10 minutes to absorb seasoning and come to room temperature.
  • Bake salmon, uncovered, just until white juices begin to surface at sides and top, 10 to 15 minutes, depending on thickness. Remove and let rest 5 minutes. (Salmon should be perfectly cooked, still moist at center.)
  • As salmon cooks, make the vegetable stew: Set a Dutch oven or wide, heavy skillet over medium-high heat. Melt butter, then add the fennel. Season lightly with salt. Let fennel cook without browning, stirring frequently until just done, about 5 minutes. Add asparagus, sugar snap peas, shucked peas, cauliflower, scallions and a small pinch of salt. Stir to combine and add ¼ cup water. Raise heat to high and cover pot. Cook for 5 minutes, until vegetables are tender-crisp and just done (residual heat will cook them further). Turn off heat and transfer vegetables to a serving dish.
  • In a tiny skillet, heat oil over medium-high. When oil is wavy, add mustard seeds and serrano chile, and stir together. When mustard seeds begin to sputter and pop, pour contents of skillet over the vegetable stew. Top with tarragon and parsley.
  • For each serving, place a piece of salmon on a warmed plate. Spoon some vegetables over and around salmon. Pass remaining vegetables at the table.

SALMON, ROASTED GARLIC AND VEGETABLE STEW



Salmon, Roasted Garlic and Vegetable Stew image

Make and share this Salmon, Roasted Garlic and Vegetable Stew recipe from Food.com.

Recipe From food.com

Provided by WonderMima

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

8 ounces salmon fillets, cooked and flaked into bite size pieces
2 tablespoons olive oil
1 onion
6 roma tomatoes
4 cloves roasted garlic
1 medium zucchini
1/2 cup white wine
1/2 cup water
2 teaspoons chicken base or 2 teaspoons fish base
1/4 teaspoon pepper
1 teaspoon dried tarragon
2 teaspoons cajun seasoning or 2 teaspoons creole seasoning
1 cup cream (if you want to cut some fat) or 1 cup half-and-half (if you want to cut some fat)

Steps:

  • Sauté sliced onion, quartered romas and sliced zucchini in olive oil until the tomatoes begin to breakdown.
  • Add water, base, wine, seasonings and garlic and cook until veggies are tender.
  • Puree vegetable mixture with a hand blender or in a food processor.
  • Return to stove and add salmon (make sure there are no bones).
  • Mixture will be thick, add cream and heat through, but do not boil.
  • Serve and enjoy!

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